Chicken Nugget Casserole - cooking recipe

Ingredients

2 lbs boneless skinless chicken breasts
12 ounces evaporated milk (divided)
1/2 cup skim milk
10 3/4 ounces cream of chicken soup
1 cup onion, chopped (or less, to taste)
16 ounces egg noodles
1 cup breadcrumbs
4 tablespoons margarine, melted

Preparation

Preheat oven to 425 degrees.
Cut chicken into 1-1/2 inch cubes.
Cook and drain noodles.
Dip chicken cubes into 1/2 cup of the evaporated milk then coat with breadcrumbs; set aside.
In a large bowl, stir together soup, onion, 1/2 cup skim milk and the remaining evaporated milk.
Add cooked noodles to the soup mixture; mix well.
Pour noodle mixture into an 13x9 baking dish. Top with chicken nuggets and melted margarine.
Bake for 25 to 30 minutes.
OPTIONAL: I added 1/2-bag of frozen french-style green beans and everyone liked it.